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Kitchen King Masala Recipe (No Onion No Garlic)

This spice blend makes the dish full of flavors and delicious. It is a king of all Indian masalas and must have in our pantry.
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Indian
Course Spices and Seasoning
Diet Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 20 tablespoon

Video

Ingredients
  

  • 16 dry red chilis (Sukhi Lal Mirch)
  • 2 tablespoon Bengal gram (Chana Dal)
  • 2 tablespoon cumin seeds (Jeera)
  • 1 tablespoon caraway seeds (Shah or Shahi Jeera)
  • 2 tablespoon coriander seeds (Sookha Dhania)
  • 1 tablespoon Yellow split or whole mustard seeds (Yellow Rai or Sarson)
  • 1 tablespoon fenugreek seeds (Methi Dana)
  • 2 tablespoon fennel seeds (Saunf)
  • 1 tablespoon black peppercorns (Kali Mirch)
  • 12 cloves (Laung)
  • 4 pieces of mace (Javitri)
  • 15 green cardamoms (Hari Elaichi)
  • 5 black cardamoms (Kali Elaichi)
  • 6 cinnamon Sticks each of 1-inch (Dalchini)
  • 3 star anise (Chakraphool)
  • ½ teaspoon ground nutmeg (Jaiphal)
  • 2 teaspoon turmeric powder (Haldi)
  • 1 tablespoon ground dry ginger (Sonth)
  • 1 tablespoon black salt (Kala Namak)

Instructions
 

  • Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously.
  • Roast them for about 3-4 minutes or until red chilis become darker in color.
  • Remove the red chilis from the pan and take them to the bowl or plate.
  • Dry roast the Bengal gram (chana dal) in the same pan on low heat until lightly golden.
  • Remove it from the pan and place it in the bowl or plate with red chilis.
  • Next, in the same pan, roast cumin seeds, caraway seeds, fennel seeds, coriander seeds, fenugreek seeds, and yellow mustard seeds on low heat until they are aromatic for about 3-4 minutes.
  • Remove them from the pan and place them on the plate with red chilis.
  • Make sure not to roast these spices on high heat, and they should not get dark brown.
  • After that, roast the cinnamon sticks, cloves, black peppercorns, star anise, green cardamoms, black cardamoms, and mace on low heat until aromatic.
  • Remove them from the pan and place them on the plate with other ingredients.
  • Let all the spices cool entirely.
  • Take all the roasted ingredients into a blender jar.
  • To this, add nutmeg powder, turmeric powder, dry ginger powder, and black salt.
  • Grind the spices into a fine powder.
  • If your blender or grinder does not make the fine powder, I would suggest sieving the masala. Then grind the remaining pieces of spices again to a fine powder.
  • Store the Kitchen King Masala in an airtight container or jar.

Storing Suggestions

  • Store the spice blend into an airtight container or jar and keep it at room temperature for up to a month.
  • If you can not use all the masala in a month, keep some at room temperature and place the rest in the fridge. You can also store all the masala in the fridge to save it fresher for longer.
  • You can make this spice blend in a big batch and freeze it for up to a year. While using in the recipe, there is no need to bring it to room temperature. We can add cold masala to the recipe.

Notes

  1. Spices: Use the best quality spices and as fresh as possible for the aromatic and flavorful Kitchen King Masala. Do not roast all the masala together; I have grouped the same kind of masala and have roasted them together. So follow the recipe.
  2. Dry Red Chilis: I have used Kashmiri chilis to keep the masala mildly spicy. But if you like your masala very spicy, use a hot variety of dry red chilis.
  3. Mace (Javitri): If you can not find the whole mace, you can instead add ½ teaspoon of mace powder.
  4. Grinding Masala: This masala should be of fine consistency. So if your blender gives you a coarse powder, sieve it. Then grind the remaining bits of spices and sieve again until you get everything crushed into a fine masala.
  5. Scaling: This recipe can easily be halved, doubled, or tripled.

Nutrition (Approximate Values)

Calories : 26kcalCarbohydrates : 4gProtein : 1gFat : 1gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 1gSodium : 352mgPotassium : 89mgFiber : 2gSugar : 1gVitamin A : 18IUVitamin C : 1mgCalcium : 36mgIron : 1mg
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